Thursday, October 20, 2011

Stuffed Acorn Squash

I have been wanting to try a stuffed acorn squash and now I know why... it was amazing! Such a mix of many delicious flavors! I basically took what was in my refrigerator that sounded good and it was! I would have liked more stuffing, so in the future I will double the stuffing amount. 

Serves: 4
2 large acorn squash, washed, cut in half lengthwise, seeds removed
1/2 lb organic pork sausage, make sure the sausage is fresh ground from your meat counter
1/2 large onion, diced
1 large bell pepper, diced, I an orange one
2 celery sticks, diced
6 large mushrooms, stalk removed and discarded, diced
2 Tbs minced garlic
2 cups chopped kale
2 eggs, whisked
parmesan cheese

Preheat oven to 350 degrees. 
Place acorn squash, cut side down, in a 9x13 glass baking pan. Add water to equal 1/2 inch. Cover with foil. Bake for 45 minutes. 
While squash bakes, heat 1 tsp coconut oil in a large skillet. Add onion, celery and pepper. Cook 5 minutes. Add sausage and cook through. Add mushrooms and garlic. Saute 5 minutes. Add kale and wilt, approximately 5 minutes. Set aside until squash is done cooking. 
Once squash is done cooking, add the eggs to the large saute pan of vegetables and sausage. Stir. Take squash out of pan. Empty water from pan. Add squash back to pan, cut side up. Fill squash with sausage mixture. Bake 15 minutes. Top with parmesan cheese. Bake 10 minutes. 

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